Milk mushrooms, salted in tomato. Selected recipes for preserving milk mushrooms for the winter Recipe for milk mushrooms with tomato juice

Milk mushrooms have long since confidently entered the daily life of many residents of the CIS countries. These mushrooms are distinguished by excellent taste and complex cooking technology, which does not diminish the number of their fans. Since the milk mushrooms contain a dangerous substance, practically nothing is prepared from them in European countries. In Russia, since ancient times, they learned that soaking and careful processing helps to get rid of bitterness and harmful substances. All mushroom pickers know how to cook milk mushrooms for the winter, but thanks to this article, you yourself can figure out the intricacies of their preparation.

Of course, you cannot eat them immediately after collection. Almost all recipes for the preparation of such mushrooms involve pickling and salting. People learned how to close milk mushrooms for the winter even before glass jars and enameled pots appeared at their disposal. Then tens of kilograms of carefully cleaned and washed products were put into huge wooden barrels, and ready-made pickles became an exquisite addition to festive feasts.

Despite the fact that ordinary milk mushrooms with a mucous membrane look unattractive, there is no reason to doubt their excellent taste. It is important to properly prepare the mushrooms, and only then preserve them in jars, barrels or special pans with an enamel coating.

If you want to prepare milk mushrooms, you should know that the preparation of conservation requires selected products without worms, pieces of rot and other damage. All these minor flaws can spoil the quality of the final salting. However, even immaculate-looking mushrooms need to be thoroughly cleaned:

1. Remove large debris from freshly picked mushrooms, and then rinse them thoroughly under running water. Using a stiff brush or washcloth, you need to wipe off all dirt and darkening from the surface of the mushrooms.
2. After that, you need to rinse the products again, pour them with fresh cold water and send them to a cold place under a press to soak the bitterness and toxic substances. This process should take about 3-5 days. Cut a small piece from one of the mushrooms and taste it. Don't forget to spit it out later! If the product is not bitter, it can be used for a wide variety of culinary purposes.

How are milk mushrooms useful?

These porcini mushrooms can be a great addition to any dietary menu, even if you are recovering from surgery. That is why it is recommended to prepare milk mushrooms for the winter for diabetics, because they do not have a negative effect on blood sugar levels at all. It doesn't matter if you want to load them, they will in any case retain their excellent taste and medicinal qualities.

Doctors note that milk mushrooms can be used quite successfully for the treatment of tuberculosis. In addition, they contain substances that help improve immunity, which makes such products an indispensable item in the diet during periods of epidemic activity. They prevent the development of germs in the lungs and bronchi. Fried mushrooms recommend to use for kidney stones, but many nutritionists argue about this and still cannot agree. Harvesting milk mushrooms will always be relevant for those who play sports or want to lose weight. However, you need to be very careful with such products if you have serious digestive tract diseases. Giving them to children under 6 years old is also not worth it.

Recipes for harvesting milk mushrooms for the winter can be very different, but everyone can find their ideal preservation. We have prepared for you four interesting ways to prepare white milk mushrooms for the winter:

Salted mushrooms for the winter

Ingredients:

• milk mushrooms - 1 kg.;
• cherry leaves - 4 pcs.;
• oak leaves - 3 pcs.;
• horseradish - 1 sheet;
• fresh dill - 1 bunch;
• salt - 0.075 kg.;
• allspice - 6 pcs.;
• garlic - 6 cloves.

Cooking process:

1. Do you want to know how to cook white milk mushrooms for the winter? This recipe is sure to become one of your favorites. First, sort out the beautiful mushrooms from the damaged ones, cut off problem areas and legs, and then confidently wipe the caps with a stiff brush. If the mushrooms are too large, they can be cut into several pieces.
2. Prepare the dish for soaking. For such a case, an enamel bucket is perfect. Food should be placed on its bottom, covered with salt, and poured over with cold water on top. They should be soaked in this solution for at least three days. The water should be changed from time to time. If this is not done, the milk mushrooms will simply turn sour.
3. It is necessary to rinse the leaves of horseradish, oak and cherry, as well as peel the garlic. At the bottom of an enamel pot or barrel, put the soaked spices and spices, and then the mushrooms so that the cap is at the bottom. Sprinkle each new layer of food with salt along with slices of garlic, dill sprigs and peas of allspice or black pepper.
4. On top of the last layer, place several layers of clean gauze or cotton cloth, and place a heavy load on it. It can be a stone or a weight. The milk mushrooms will gradually settle, and the brine will rise to a higher level. In about a month, the mushrooms will be ready. Preserving such mushrooms in jars for the winter is that they will need to be laid out in sterilized jars, filled with marinade, closed with lids and sent to a cold place for storage.

Forest mushrooms in tomato

Ingredients:

• fresh milk mushrooms - 4 kg.;
• water - 5 l.;
• sunflower oil - 0.2 l.;
• onions - 6 pcs.;
• bay leaf - 4 pcs.;
• peppercorns - 10 pcs.;
• sugar - 0.1 kg.;
• salt to taste;
• vinegar - 0.1 l.;
• tomato paste - 0.75 l.

Cooking process:

1. The recipe for milk mushrooms with tomatoes will conquer you the first time. Even in the first stages of creating this culinary masterpiece, you will literally fall in love with the spicy sweetish aroma of mushrooms, which will be provided by their tomato sauce. First, wash the mushrooms and soak them according to all the rules for three days.
2. Prepared food can be cut into cubes or strips to your liking. Then send a deep saucepan of water over medium heat, boil it and add the milk mushrooms. After the next boil, do not be too lazy to remove the foam, reduce the heat to a minimum and cook for at least 15 minutes.
3. Then put the mushrooms in a colander and let them drain. In the meantime, a deep stewpan with sunflower oil should be sent to the fire. Preheat it and add onion peeled and cut into half rings. Fry for three minutes, then add sugar and keep on fire for another 3 minutes.
4. If you want to complement the pleasant sourness of the milk mushrooms in the tomato, the recipe can be improved with a couple of spoons lemon juice... However, before that, send salt, spices and chopped mushrooms to a saucepan with onions.
5. Fry the flavorful mixture for 10 minutes, stirring constantly. Then add tomato paste, if desired, it can be replaced by cooking milk mushrooms with tomatoes. It remains to extinguish future conservation for another 10 minutes.
6. Pour a small amount of vinegar into the finished milk mushrooms, stir quickly, and then put in sterile jars and cover with lids. Milk mushrooms in tomato are ready for the winter! Store them in a cool place.

Mushroom caviar from milk mushrooms

Ingredients:

• fresh milk mushrooms - 5 kg.;
• carrots - 1 kg.;
• onion - 1 kg.;
• tomato sauce - 0.3 kg.;
• vegetable oil - 0.2 l.;
• garlic to taste;
• ground pepper and salt to taste.

Cooking process:

1. To prepare caviar from milk mushrooms, you first need to thoroughly wash and peel the mushrooms, and then send them to soak in cold water. Some do this throughout the day, but it is better to set aside three days.
2. Pour the soaked food with cold water in a deep saucepan, which must be sent to the fire, boil, and then cook for another 40 minutes until tender. Throw the boiled milk mushrooms in a colander and leave them in this form to drain.
3. When the mushrooms have cooled, roll them through a meat grinder or use a knife to chop the food. You need to do the same with carrots and onions, but they can also be grated.
4. Send a frying pan with sunflower oil to the fire, and then fry the onions in it. Add tomato sauce, mushrooms and carrots to the grill. Season the mixture with spices and salt to your liking, stir and simmer covered for half an hour.
5. As soon as you turn off the heat, add the more minced garlic to the skillet. Don't forget to stir! Cover and let the dish sit for 10 or 15 minutes. Only after that, the caviar can be eaten or distributed in sterilized jars. Milk mushroom caviar with garlic is ready for the winter!

Fried mushrooms for the winter

Ingredients:

• fresh milk mushrooms - 1 kg.;
• sunflower oil - 0.1 kg.;
• onions - 1 pc.;
• dill to taste;
• salt and pepper to taste.

Cooking process:

1. Fried milk mushrooms on their own taste are not inferior to pickles from these products at all. First, forest mushrooms need to be thoroughly cleaned and washed, soaked for three days in cold water to get rid of the bitterness. Only then can they be heat treated.
2. Pour the milk mushrooms with cold water and send the pan over low heat. When the broth boils, you will need to cook the mushrooms for another 15 minutes, and then discard them in a colander so that they dry out.

Next, cut into cubes or strips and send to a skillet with heated sunflower oil. Fry the mushrooms until golden brown. The excess liquid should be fried, and then add chopped onions, salt and spices to the pan. Cook until fully cooked under the lid, and then let the mushrooms brew a little. Fried milk mushrooms for the winter can be put in jars and stored in the refrigerator or sent to the freezer in plastic containers.

Mushrooms will decorate any table, it is always tastier to serve any dish with them. One of the most delicious and favorite forest mushrooms can be safely called milk mushrooms. They can be cooked in different ways, someone prefers pickled mushrooms, and someone salts them, dries them, fries them, adds them to the soup. With all this different approach, the common thing is that milk mushrooms in any form are very tasty and aromatic.

For a long time in Russia, milk mushrooms have been called the "royal mushroom", because they are very useful, they contain many different vitamins and amino acids. And their protein composition is in no way inferior to meat. They contain calcium, magnesium, sodium, vitamins A, C, PP, B1 and B2. Milk mushrooms are able to prevent the development of liver and gallbladder diseases, they have a positive effect on the nervous system, help in the fight against depression and neuroses.

Pickled milk mushrooms in tomato

Product composition:

• seven kilograms of mushrooms;
• a pair of onions;
• 10 kilograms of tomatoes;
• five apples;
• five pieces bell pepper;
• pepper, sugar and salt at your discretion;
• four cloves of garlic.

Cooking progress:

1. First you need to prepare all the ingredients. To do this, all vegetables should be washed and peeled. If the milk mushrooms are fresh, then you need to sort out, remove the twigs, leaves, and then peel. If the mushrooms are frozen, then they need to be thawed.
2. Next, you need to twist all the tomatoes, first with a blender, and then with a sieve, in order to achieve a completely homogeneous consistency.
3. The washed apples must be peeled, pitted with cores removed from them, and then divided into pieces. The bell peppers also need to be cut (here, pieces of any size will do).
4. Boil the tomato puree, when it starts to boil, you need to throw apples into it and continue cooking.
5. When the mixture begins to boil again, you need to put pieces of bell pepper, chopped garlic into it. Then everything must be salt and pepper.
6. Boil all these ingredients a little, and then remove large pieces from the sauce.
7. Milk mushrooms should be boiled in salted water for thirty minutes (50 g of salt should be put per kilogram of mushrooms).
8. You need to put mushrooms in clean sterile jars and pour them with prepared tomato puree to the very edges. Roll up containers with sterile lids. Delicious pickled milk mushrooms in tomato sauce are ready! It is required to store them in a cool, unlit place.

Few people know that milk mushrooms are perfectly combined with tomatoes and delicious preservation for the winter is prepared from them. Salted milk mushrooms in a tomato are a great snack on any table, juicy and tasty!

This is a simple recipe for pickling mushrooms, salted in tomato. When closing the jars, if desired, you can add a little vinegar if you are worried (I usually do not add). Preservation is perfectly preserved in the refrigerator or any other cold place, for example, a basement or cellar. Good luck!

Servings: 5-6

A simple recipe for milk mushrooms, salted in a tomato of home cooking, step by step with a photo. Easy to cook at home in 3 hours. Contains only 59 calories.

• Prep time: 19 minutes
• Cooking time: 3 h
• Calorie count: 59 kilocalories
• Servings: 7 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Billets, Salting

Ingredients for eleven servings

• Milk mushrooms - 2 Kilograms
• Tomatoes - 2 Kilograms
• Bulgarian pepper - 5 pieces
• Onion - 1 Piece
• Garlic - 4 Cloves
• Salt - To taste
• Sugar - To taste
• Peppercorns - To taste
• Dill - To taste

Step by step cooking

1. Wash the mushrooms, clean and boil until tender. We pass the tomatoes through a meat grinder.
2. We pass the tomatoes through a sieve to remove the seeds and skin.
3. Now we pass through a meat grinder: onion, garlic and Bulgarian pepper.
4. We mix the ingredients passed through a meat grinder and pour everything into a saucepan, at the end adding salt and sugar. When it thickens - remove from heat.
5. Put on the bottom of sterilized jars: garlic, dill, peppercorns. Then mushrooms and tomatoes on top. Bon Appetit!